Fork
This 1-Bowl Vegan Gluten-Free Banana Bread is a moist, flavorful treat that's perfect for breakfast or a snack. Packed with wholesome ingredients, it's a great option for anyone looking for a delicious, allergy-friendly indulgence!
Start by preparing your flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water in a small bowl. Let it sit for about 5 minutes until it thickens.
In a large mixing bowl, mash the 3 ripe bananas until smooth. Add the almond butter, avocado oil, coconut sugar, and maple syrup to the mashed bananas, and mix until well combined.
Stir in the prepared flax egg and the almond milk, mixing until everything is incorporated.
In another bowl, whisk together the almond meal, gluten-free flour blend, gluten-free oats, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
Pour the banana bread batter into the prepared loaf pan, smoothing the top with a spatula. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Adapted from minimalistbaker.com. Ingredients sourced from the original; description and instructions are original to Fork.